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JFK Lobster Stew inspired by Locke-Ober
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Inspired by Locke-Ober

JFK Lobster Stew

Appetizer
This rich and creamy lobster stew is a signature dish famously enjoyed by President John F. Kennedy at Locke-Ober. The preparation combines fresh lobster meat with a velvety cream base enhanced with sherry and aromatic herbs for a luxurious appetizer that showcases New England's seafood tradition.
Prep Time 30 mins
Cook Time 45 mins
Total Time 75 mins
Servings 4

Ingredients

  • 2 lb Live lobsters (About 2 whole lobsters, 1-pound each)
  • 4 tbsp Unsalted butter (Divided)
  • 2 tbsp Shallots (Finely minced)
  • 2 tbsp All-purpose flour
  • 2 cups Lobster stock (Made from shells and water)
  • 2 cups Heavy cream
  • 1 cup Half and half
  • 1/4 cup Dry sherry (Plus extra for serving)
  • 1/2 tsp Paprika
  • 1/8 tsp Cayenne pepper
  • 2 tbsp Fresh chives (Finely chopped, for garnish)
  • 1 to taste Salt and white pepper

Tools You'll Need

  • Large stock pot
  • Lobster crackers or kitchen shears
  • Heavy-bottomed saucepan
  • Whisk
  • Fine-mesh strainer
  • Wooden spoon

Chef's Tip

To maximize flavor, prepare the lobster stock from the shells a day ahead. This allows the aromatics to fully develop and creates a more concentrated base for the stew.

Instructions

  1. Prepare lobsters: Bring a large pot of salted water to boil. Plunge lobsters headfirst into boiling water and cook for 7-8 minutes.
  2. Remove lobsters, cool slightly. Crack the shells and remove all meat from tails, claws, and knuckles. Reserve shells for stock.
  3. Make lobster stock: In a large pot, combine shells with 4 cups water. Simmer for 30 minutes, strain and reserve 2 cups stock.
  4. Cut lobster meat into 1/2-inch pieces, refrigerate until needed.
  5. In a heavy-bottomed pot, melt 2 tablespoons butter over medium heat. Add shallots and cook until translucent, about 2 minutes.
  6. Add flour to the butter mixture, stirring constantly to create a roux. Cook for 2 minutes until lightly golden.
  7. Slowly whisk in lobster stock, ensuring no lumps form. Bring to a simmer.
  8. Add cream and half-and-half, reduce heat to low. Simmer gently for 15 minutes, stirring occasionally.
  9. Add sherry, paprika, cayenne, salt and white pepper. Adjust seasoning to taste.
  10. Just before serving, add lobster meat and remaining 2 tablespoons butter. Heat through for 3-4 minutes, being careful not to overcook lobster.

Plating

Ladle the warm stew into heated bowls. Place a few larger pieces of lobster in the center. Drizzle with a touch of sherry and sprinkle with fresh chives.

Storage & Reheating

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently over low heat, being careful not to boil which could cause the cream to separate. Not suitable for freezing as the cream will break when thawed.

About This Recipe

This renowned lobster stew was a favorite of President John F. Kennedy at Boston's historic Locke-Ober restaurant. The luxurious combination of fresh lobster and velvety cream base perfectly captures the essence of traditional New England seafood cuisine while maintaining elegant simplicity. This version preserves the stew's rich character while making it accessible for home cooks.

How did it turn out?

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